The interaction between wheat starch and pectin with different esterification degree and its influence on the properties of wheat starch-pectin gel

作者：Jinfeng Chen, Yanli Cui, Wanlu Shi, Yunxiang Ma, Shenggui Zhang · 发表于：Food Hydrocolloids · 年份：2023 · DOI：10.1016/j.foodhyd.2023.109062 · 被引用次数：50 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Polysaccharides and Plant Cell Walls